Soft Pumpkin Sugar Cookies

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Since fall is upon us and we are officially in Pumpkin-Flavored-Everything Season, I chose these Soft Pumpkin Sugar Cookies for today.

Soft Pumpkin Sugar Cookies

Nothing makes me happier than a soft sugar cookie with icing. Throw pumpkin into the mix and I’m in heaven. So, when I saw this recipe from Lauren’s Latest, I knew I had to give it a try with a few IBC tweaks.

Soft Pumpkin Sugar Cookies

This particular recipe is so simple to make. One thing to remember, though, is that you don’t want to over bake the cookies. Keeping these babies in the oven for just the right amount of time is the secret to their soft texture.

Soft Pumpkin Sugar Cookies

Also, as you might notice, there are several fall spices in these cookies. Make sure to include them all. As I discovered (and have mentioned here before) with pumpkin baking, you really need this blend of spices to get a vibrant pumpkin flavor. Trust me on this one.

Soft Pumpkin Sugar Cookies

And that’s it, friends. You can find the recipe below, and don’t forget to enter the giveaway at the end of this post.

Yum! Delicious bite-sized pumpkin goodness. I could snack on these all fall!

Soft Pumpkin Sugar Cookies

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Soft Pumpkin Sugar Cookies

You’re going to love these Soft Pumpkin Sugar Cookies. With a pumpkin spice glaze they are a delightful sweet treat for fall.
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Course: cookies
Cuisine: American
Keyword: fall baking, pumpkin cookies, pumpkin spice
Prep Time: 20 minutes
Cook Time: 9 minutes
Total Time: 29 minutes
Servings: 60
Calories: 89kcal




  • Preheat your oven to 350 degrees F.
  • In a large bowl, whisk together the flour, baking soda, cream of tartar, salt, and spices; set aside. In another large bowl, beat together the butter, oil, pumpkin, sugars, vanilla, and eggs. Mix until smooth. Then, slowly mix in the dry ingredient until completely incorporated.
  • Using a 1 1/2 tablespoon scoop, place the dough onto a baking sheet lined with parchment paper (or a silicone baking mat). Use a glass to flatten the dough to about 1/2 inch thick. (If the dough sticks, press the bottom of the class in granulated sugar before flattening the dough.) Bake for 8-9 minutes.
  • Once baked, transfer the cookies to a cutting board to cool.
  • While the cookies cool, prepare the glaze. Whisk together all of the ingredients until smooth. If your glaze is too thick, add more milk. If it’s too thin, add more powdered sugar.
  • Once the cookies are cool, use a spoon and spread glaze over top of each cookie. Let the glaze harden before serving or packing away.


Calories: 89kcal | Carbohydrates: 17g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 47mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 10g | Vitamin A: 694IU | Vitamin C: 0.2mg | Calcium: 5mg | Iron: 0.5mg

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      1. Also, does the contest end at 11:59 am or pm today? The countdown shows till am but it is stated that the contest ends at 11:59 pm (which makes sense since it’s a minute before the next day, usually when a contest ends). Not sure if people will be able to enter past noon today!

  1. If I won a KitchenAid Mixer, the very first thing I would make would be a German Chocolate cake from scratch. I also would love to try and make bread, we’ll about that one. 🙂

  2. Love a soft pumpkin cookie and these look delish! Just curious, do you prefer this recipe over the Frosted Pumpkin cookies you posted last year? I can’t decide which recipe to try first!

    1. That is a TOUGH question. However, as much as I do love this recipe, I have to go with last years. But, in all fairness to these cookies, the ones last year were more like the top of a cupcake – not a cookie. Ha! Either way, you can’t go wrong. 🙂

      xo Michael

  3. These cookies look fabulous — and I’m definitely all about the pumpkin at this time of year! Though I tend to like crispy treats the best, who can resist the allure of a soft-baked cookie once in a while? 🙂